Antioxidant and Hypoglycemic Activity of Polysaccharide from Panzhihua Black Truffle
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Abstract:
Polysaccharides, the main component present in truffle, exhibit diverse biological properties, including antioxidant, anti-tumor, and hypoglycemic activity. Polysaccharide activity is closely related to its structure; however, reports on related structures and biological activity of polysaccharide components in Panzhihua black truffle remain scarce. Herein, the polysaccharide from Panzhihua black truffle was isolated and purified using water extraction and Sephadex G-200. Additionally, its primary structure and in vitro antioxidant and hypoglycemic activity were analyzed. The molecular weight of the black truffle polysaccharide is 1.29×104 u, and it mainly consists of mannose, glucose, rhamnose, and galactose at a molar ratio of 2.89:1.81:0.34:0.50. Infrared spectrum analysis revealed that the polysaccharide was pyranoid with an α-glycosidic bond. In vitro experiments revealed that the polysaccharide exhibited specific DPPH and hydroxyl free radical scavenging effects, affording better scavenging ability against DPPH free radicals, with an IC50 value of 1.02 mg/mL. Meanwhile, the antioxidant activity increased with increasing polysaccharide concentration. In addition, in vitro hypoglycemia analysis indicated that the polysaccharide could significantly inhibit α-glucosidase and α-amylase activity, with IC50 values of 1.99 mg/mL and 3.30 mg/mL, respectively. This study provides a theoretical basis for the comprehensive development of black truffle polysaccharide.
